Territory Stories

The Northern Territory news Thu 21 Apr 2011



The Northern Territory news Thu 21 Apr 2011

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NT news


The Northern Territory news; NewspaperNT




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Community newspapers -- Northern Territory -- Darwin; Australian newspapers -- Northern Territory -- Darwin

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Nationwide News Pty. Limited

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Nationwide News Pty. Limited



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www.ntnews.com.au Thursday, April 21, 2011. NT NEWS. 27 P U B : N T N E W S D A T E : 2 1 -A P R -2 0 1 1 P A G E : 2 7 C O L O R : C M Y K Tricks for fuss-free Easter entertaining A few cheating ideas to get your Easter spread on the table with minimum effort By SARAH WELCH and ALICIA ROCKMORE NOT long now until the Easter Bunny will be arriving and so will the crowd you invited to come over for Easter lunch or dinner. How do you pull it all together? You fake it. But first, put down those glossy magazines featuring elaborate, handcrafted Easter-table centrepieces. All they do is make you feel bad because you cant replicate a project that was put together an entire team of talented stylists. Lets get real. Here are our top tips for faking your way to a fabulous Easter dinner: 1. Easter eggs are for more than baskets. If youre buying plenty of eggs at Easter time already, put some of the extras to use and make an egg salad or use them as a topping for a spinach salad. Its quick, cheap and easy. In addition to using the eggs as ingredients, consider decorating with them as well. Put a filled basket in the middle of the table and voila instant centrepiece. 2. Give orders. Dont let guests slide through the front door without a job. Map out your menu in advance and then pick something each person can bring. As the old adage goes, many hands make light work. If you have a cool city-dwelling guest who doesnt cook, ask him or her to stop by the bakery for bread or to hit the liquor store for some wine. 3. A quick design. Given the amount of junk mail many of us receive, chances are youll have a catalogue or three sit ting around your home. If you have one from a home decor company, use it as a cheat sheet for a simple design for your table. Notice how they stage things like pitchers with bright forsythia branches and serving platters with simple sprigs of rosemary placed ever so nicely underneath? Well, you can decorate on the cheap by snagging ideas like these from the experts. 4. Pull out the punch bowl. Your days of drinking throwit-all-in punch are way behind you, but everybody still loves a festive drink. Go online and search for a fun and easy recipe. 5. No baking. Its safe to assume that at least a few guests will have gorged themselves on chocolate eggs before they sit down to dinner. Simplify things by skip ping the baked dessert and putting out little bowls of lollies for some after-dinner treats instead. 6. Why ham is a godsend. You can order a precooked one, pop it into the oven and nobody will even suspect the difference. Roasted vegetable tartwith olive oil pastry RECIPE Serves 8 1 medium red onion, cut into wedges 1 large zucchini, halved, thickly sliced 3 medium roma tomatoes, quartered 4 garlic cloves, peeled 1 large red capsicum, cut into 4cm pieces 2 tablespoons extra-light olive oil 200g Danish feta cheese, crumbled cup chopped fresh chives 13 cup pitted kalamata olives, chopped Olive oil pastry 2 cups plain flour 13 cup finely grated parmesan cheese cup extra-light olive oil 1 egg, lightly beaten cup iced water rocket leaves, to serve Method 1. Make pastry combine flour and parmesan in a bowl. Make a well. Add oil, egg and water. Season with pepper. Stir to combine. Shape mixture into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes. 2. Meanwhile, preheat oven to 200C/180C fan-forced. Place onion, zucchini, tomato, garlic and capsicum on a roasting tray. Drizzle with oil. Toss to coat. Roast for 40 minutes or until vegetables are golden and tender. Set aside. 3. Grease a 2.5cm-deep, 11.5cm x 34cm (base) loosebased fluted tart pan. Place on a baking tray. Roll pastry between two sheets of baking paper until 3mm thick and large enough to line prepared pan. Press pastry into pan. Trim edges. Line pastry with baking paper. Fill with ceramic pie weights or rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 5 to 10 minutes or until pastry is just starting to brown. 4. Combine feta, chives and olives in a bowl. Spoon into pastry case, pressing down gently to level. Discard garlic from vegetables. Arrange vegetables over feta. Season with pepper. Roast for 15 minutes or until pastry is golden. Stand for 10 minutes. Serve with rocket. Get your May issue of Super Food Ideas. Recipe: KimCoverdale Photography: BenDearnley Butter chicken RECIPE Serves 4 Olive oil spray 1 large brown onion, finely chopped 2 tbsp tandoori paste 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces 400g can no-added-salt chopped tomatoes cup chicken stock 13 cup cashews, finely chopped cup natural yoghurt 75g baby spinach leaves 2 cups steamed basmati rice Chopped Lebanese cucumber, to serve Fresh coriander leaves, to serve Pappadums, to serve Method 1. Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic. 2. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through. 3. Add cashews and simmer for 2-3 minutes or until sauce thickens. Stir in yoghurt and spinach. Divide rice and chicken among serving plates. Top with cucumber and coriander. Serve with pappadums. The April issue of Austral ian Good Taste is on sale now for only $3.95. Recipe: Chrissy Freer Photography: RobPalmer